Ingredients
6 cups water2 cups fresh pearl onions1-1/2 pounds boneless skinless chicken breasts, cubed2 tablespoons canola oil, divided2 medium red potatoes, peeled and chopped1 cup sliced fresh mushrooms1 can (14-1/2 ounces) reduced-sodium chicken broth1/2 pound fresh asparagus, trimmed and cut into 1-inch pieces3 tablespoons sherry or additional reduced-sodium chicken broth3 tablespoons cornstarch1/2 cup fat-free milk1-1/2 teaspoons minced fresh thyme1/2 teaspoon salt1/4 teaspoon pepper10 sheets phyllo dough (14 inches x 9 inches)Refrigerated butter-flavored spray
Preparation
In a Dutch oven, bring water to a boil. Add pearl onions; boil for 3 minutes. Drain and rinse in cold water; peel and set aside.
In a large skillet, cook chicken in 1 tablespoon oil over medium no longer pink; remove and keep warm. In the same pan, saute potatoes in remaining oil for 5 minutes. Add onions and mushrooms; saute 3 minutes longer. Add the broth, asparagus and sherry or additional broth. Bring to a boil. Reduce heat; cover and simmer for 5 minutes or until potatoes are tender.
Combine cornstarch and milk until smooth; stir into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Drain chicken; add to onion mixture. Stir in the thyme, salt and pepper. Transfer to an 8-in. square baking dish coated with cooking spray.
Stack all 10 phyllo sheets. Roll up, starting at a long side; cut into 1/2-in. strips. Place in a large bowl and toss to separate strips. Spritz with butter-flavored spray. Arrange over chicken mixture; spritz again.
Bake, uncovered, at 425° for 10-15 minutes or until golden brown.
